Best Rogan Josh Kashmiri Lamb Curry Recipes

Rogan Josh (Kashmiri Lamb Curry) image

Provided by auntchelle

Categories Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 dried red chilies, seeded
2 tablespoons ground blanched almonds
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon white poppy seeds
3 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1/4 teaspoon saffron strand
4 tablespoons ghee (or oil)
4 cardamom pods, bruised
1/2 teaspoon ground turmeric
1/2 cup plain yogurt
2 large ripe tomatoes, peeled and chopped
3 teaspoons kashmiri garam masala (Kashmiri Garam Masala)
salt, to taste
750 g lean lamb, cut into large cubes
2 tablespoons chopped coriander leaves

Steps:

Paste:.
Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside.
Curry:.
Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
Stir in yoghurt, a spoonful at a time.
Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
Add lamb and stir over high heat to coat with with spices.
Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan.
Serve sprinkled with coriander leaves and accompany with rice.

Nutrition Facts : Calories 507.1, Fat 28.8, SaturatedFat 13.9, Cholesterol 156.8, Sodium 168.3, Carbohydrate 18.8, Fiber 3.9, Sugar 9.2, Protein 44.1

Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry) image

Provided by Galley Devil

Categories Curries

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 kg lamb, cubed
1 tablespoon fennel powder
3 1/4 cups plain yogurt, whisked
6 tablespoons oil
3/4 inch cinnamon stick
1/2 teaspoon clove
1 pinch asafoetida powder
4 teaspoons paprika
1/4 teaspoon garam masala
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried ginger powder
3 2/3 cups water or 3 2/3 cups beef broth
salt, to taste

Steps:

Heat oil in a large saucepan.
Add cinnamon stick and cloves.
After a second, add asafoetida, meat and salt. Saute for 5 minutes.
Add paprika and cayenne pepper. Stir.
Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.
Add fennel and ginger powders. Stir.
Add water or broth, cover partly and cook on medium heat for 30 minutes.
Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.
Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.
Serve hot.